不同品种及大小规格桃果实营养品质及矿质元素差异分析

Differences in the Nutritional Quality and Mineral Elements of Peach Fruits of Different Sizes

摘要:

果实品种及大小规格是决定消费者接受度的重要因素，但目前对于桃果实品种及大小规格与营养品质关系的研究很少。本研究以江苏省主产的5个品种桃果实为研究对象，在同一果园中采集已成熟的果实，比较不同品种及大小规格桃果实营养品质及矿质元素含量差异。结果显示，紫金红可溶性固形物含量最高（12.27%），霞脆类黄酮含量最多（0.24 mg.g-1），白凤维生素C含量最高（7.50 μg.g-1），金陵黄露总酸含量最多（496.97 μg.g-1）。霞脆中Fe、B、Zn元素含量较高，霞晖中Mo含量较高，紫金红中Ca、Mg元素含量较高，白凤中大部分矿质元素含量均较低。大部分品种的中、小果实维生素C及多数矿质元素含量比较高，中果的可溶性糖含量比较高，小果中类黄酮含量较高。综上所述，不同品种桃果实营养物质有特征差异，但大多数桃品种的中果和小果相比于大果，营养物质及矿质元素更加丰富，该研究结果为桃果实分等分级及质量评价等提供科学依据。

Abstract:

Fruit varieties and sizes are significant factors that influence consumer acceptance; however, few research has been conducted on the relationship between the nutritional quality of peaches and their varieties and sizes. This study focused on five main peach varieties produced in Jiangsu Province, China. Mature peach fruits were collected from the same orchard for each variety, and their nutritional quality and mineral element content across various varieties and sizes then compared. Results indicated that Zijinhong had the highest soluble solid content (12.27%), Xiacui exhibited the highest flavonoid content (0.24 mg•g−1), Baifeng had the highest vitamin C content (7.50 μg•g−1), and Jinling Huanglu demonstrated the highest total acid content (496.97 μg•g−1). Additionally, Xiacui had higher iron, boron, and zinc levels, Xiahui contained higher molybdenum levels, Zijinhong exhibited higher calcium and magnesium levels, and Baifeng generally had a low mineral content. For most of the varieties, medium- and small-sized fruits exhibited higher levels of vitamin C and most mineral elements, with medium-sized fruits demonstrating a higher soluble sugar content and small-sized fruits showing higher a flavonoid content. In summary, characteristic nutrient differences were observed among different varieties of peach fruits. In addition, compared to large-sized fruits, the medium- and small-sized fruits of most peach varieties had richer nutrient and mineral contents. The results of this study provide a scientific basis for the grading and quality evaluation of peach fruits.